The space that Meyer rented out for $8 per square foot, or
$43,000 a year, in the mid-'80s is now going for $650,000. Meyer
says that increase, combined withe renovations it needs to
maintain the quality of the entire experience, makes it
impossible for him to stay.

Plus, Meyer doesn't believe in taking money from one restaurant
to sustain another (i.e. taking Shake Shack money to prop up
Union Square Cafe). His model is that if an establishment can't
stand on its own, it can't thrive.

So what model is working? The same one New Yorkers have been
seeing restaurants and clubs take on since the financial crisis
and even before. Many are finding homes within hotels, malls,
apartment buildings, and the like that offer restaurants and
clubs lower rent because they draw in foot traffic.

Meyer first rented the space from the current owner, Ari Ellis',
father. The younger Ellis, for his part, thinks it's better for
both parties if they part ways.

"There are landlords out there willing to do back flips to get a
Danny Meyer restaurant," he told the NYT.